Description
A quick and vibrant weeknight dinner featuring jumbo shrimp marinated in a bright cilantro-lime blend and grilled to perfection. This recipe is foolproof, taking only 25 minutes from start to finish.
Ingredients
Scale
- 1.5 lbs (700g) Jumbo or Extra-Large Shrimp, peeled and deveined
- 1/2 cup (120ml) Fresh Lime Juice (about 3–4 limes)
- 1/4 cup (60ml) Extra Virgin Olive Oil
- 4–5 cloves Garlic, minced
- 1 large bunch Fresh Cilantro (about 1 cup packed), stems included
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/2 Yellow Onion, diced (optional)
- 1 tablespoon Honey or Agave (optional, for sour limes)
- 1/2 teaspoon Red Pepper Flakes (optional, for extra heat)
Instructions
- Prep the shrimp: Peel and devein the shrimp, leaving tails on if desired. Rinse under cold water and pat completely dry with paper towels.
- Make the marinade: In a blender or food processor, combine lime juice, olive oil, minced garlic, cilantro, cumin, chili powder, salt, pepper, and onion (if using). Blend until smooth.
- Marinate the shrimp: Place shrimp in a large bowl or zip-top bag. Pour marinade over shrimp and toss to coat. Let sit at room temperature for 15-30 minutes. Do not exceed 30 minutes to avoid mushy texture.
- Prep the grill: Preheat grill to medium-high heat (400°F / 200°C). Clean grates and oil them generously with high-heat oil using tongs and a paper towel.
- Skewer the shrimp: If using bamboo skewers, soak in water for 30 minutes. Thread 2-3 shrimp onto each skewer, leaving space between them.
- Grill the skewers: Place skewers on the grill. Cook for 2-3 minutes per side until opaque, pink, and slightly charred. Do not overcook.
- Serve immediately: Transfer to a plate, squeeze fresh lime over top, garnish with cilantro, and serve with rice, salad, or grilled veggies.
Notes
Do not marinate shrimp in acid for more than 30 minutes or they will become mushy. Ensure shrimp are patted dry before marinating to prevent steaming. If using bamboo skewers, soaking them prevents burning. Shrimp is done when it forms a loose ‘C’ shape; a tight ‘O’ indicates overcooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 skewers per servin
- Calories: 180
- Sugar: 1
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 24
Keywords: grilled shrimp, shrimp skewers, cilantro lime marinade, quick dinner, weeknight meals, seafood, healthy recipes, gluten-free